Dominique Ansel’s Magical Balloons Have Cake Inside Them

Balloons just got a major makeover—and it’s a pretty delicious one. Baker Dominique Ansel, who is perhaps best known for the Cronut, a croissant-doughnut hybrid sold at his New York City bakery, has come out with yet another innovative and delicious dessert. Meet the Zero Gravity Sponge Cake, a slice of sponge cake floating inside a large, clear balloon. How do you get your cake out, you may ask? Simply take a pin to the balloon, watch it pop, and retrieve your dessert, which stays intact in a plastic bag attached to the string.

“That cake is so fun—we tested SO MANY versions,” reads a statement from the bakery obtained by Brides. “Different-sized balloons to hold different amounts of helium, weighing every cake by the gram to see how big we could get it until it stopped floating. The testing was hilarious.”

The cake will be available at the newest branch of Dominique Ansel Bakery in Tokyo, which just opened on Wednesday. The bakery shared a video on Instagram of the popping balloon in action—and we have been watching it on a loop for about 20 minutes now. If that’s not a perfect use of slo-mo, then I don’t know what is.

We’re crossing our fingers that the Zero Gravity Sponge Cake eventually goes international and becomes available for order—because wouldn’t a sea of these balloons at a wedding look incredible? And while a three-tiered wedding cake is a crowd-pleasing classic, innovative wedding cake alternatives have been on the rise lately. London-based artisanal patisserie Anges de Sucre invented the Horn of the Unicorn Croquembouche, which is a large cake covered with cream puffs, macarons, doughnuts, and more; a Miami couple served a four-tiered pizza cake at their wedding; and watercolor wedding cake has been making a splash on the wedding cake scene recently.